This bowl has it all: sweet, spicy, umami, crunch, shrimp – what more could you ask for? And it’s quick! Like 15 minutes, 1 mug & a bowl!
Gluten-free, pescatarian
Quick Korean-Style Bowl
Shrimp (I used half a pound or so small cooked shrimp, but uncooked would have been even better)
2 Tbsp. arrowroot powder or cornstarch
2 Tbsp. neutral oil
Two big hand fulls snap or snow peas
2 cups finely shredded carrots
2 green onions, sliced
For the sauce:
1 Tbsp. gochujang
2 Tbsp. hoisin sauce (or honey soy – something salty & sweet)
1 Tbsp. soy sauce (or coconut aminos)
1/2 inch fresh ginger, minced.
2 cloves garlic, minced
1 tsp. arrowroot powder or cornstarch
2 Tbsp. water
Heat your largest skillet over high. Add the oil to heat up.
While the oil is heating, toss the shrimp in the cornstarch.
Add to the pan, stir-frying until just beginning to brown.
Add the snap peas, stir-frying until warmed through.
Add the carrots, stir-frying until well distributed.
Add the sauce, stir-frying until the mixture looks homogeneous as possible and the sauce begins to thicken.
Add the green onions, give it a couple stirs, and serve.
Serves 2 for dinner, with or without 1 for lunch depending on whether this is all you eat
